The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

150ml vegetable stock

125ml red wine or extra stock

Method

Heat oil in a pan, cook the sausages until browned, then remove. Tip in remaining oil, onion, garlic and pepper, then cook, about 5 mins more until softened. Add lentils and sausages to the pan with the stock and wine, if using.

Bring up to the boil, then simmer for 20 mins until lentils have softened and sausages are cooked through. Serve with plenty of crusty bread.

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Comments, questions and tips

Comments (167)

Lennybell25th Feb, 2014

3

Started off trying to make this meal as per the recipe but found I had to change so much the end product was quite different! Used port instead of wine and added a lot more stock than stated. Also used some chopped tomatoes chillies. What I made was lovely but can't rate this specific recipe too high as it was used more as inspiration.

I did not like this meal at all ,nor did my partner ,I didn't have puy lentils just green lentils and I did put in a little chilli flakes and red wine ,and I found it truly awful . I have prided myself on my partner saying I have not made a bad meal yet but alas no more ..

This was yummy. I made it with Tesco Finest Pork sausages. I griddled the sausages first as didn't like the idea of all the fat by cooking them in an ordinary pan! Also used Merchant Gourmet Puy Lentils which only need adding near the end of cooking. I too had to add more stock than stated on the recipe.

Another great recipe on the BBC Good Food website. I cooked this today. The flavours and texture are wonderful. I added a tin of chopped tomatoes and doubled the volume of vegetable stock (may've needed the extra liquid due to the type of lentils that I used). I will definitely be cooking this again.

I`ve added some sliced brown mushrooms, tomato puree and fresh thyme. I also added 600ml chicken stock and 150ml red wine, tipped it into a casserole dish and am cooking it for 45 minutes. it smells wonderful, I will serve it with mash when it is ready. I will post how it tastes later.

When used with much more stock and wine this recipe is gorgeous! Real comfort food. I use about four times more stock than stated in the recipe. I use organic tinned green or puy lentils from Epicure or Biona. Tried it with Tesco ones before and they were horrible. This is cheap and easy delicious comfort food. Just change the measurements.

I don't rate this meal. I wish I'd read the comments first! I used common sense and added more stock, wine, threw in some thyme and tomato purée. The taste was nice but the lentils, even after 40 minutes, were still hard. Won't make again.

I used a lot more stock and wine, just like a lot of other people who have commented on this recipe. It turned out ok, but not one I would try again. My advice would be to add a few extra ingredients to create a few more flavours.

I used red onion and red lentils instead, red lentils take less time to cook. Also used pointed red peppers for sweetness.Agree that you should add a lot more wine, stock and garlic.I also added rosemary, thyme and a bay leaf. Oh and Henderson's Relish (Sheffield's better version of Lea & Perrins)! Season really well.Got the makings of a good recipe but need to add a lot to make it tasty.

Just tried this, and having read all the comments I pimped it with the following: 1 chopped, mild chilli, a tablespoon of tomato puree and some paprika.Also it needed about another pint of liquid. Would do it this way again.

Not convinced by this one. As advised by others used extra liquid and cooked for over 40 mins but still a bit too el dente for my husband! It had flavour but not a wowtastic. There are other recipe's I'd try before repeating and tarting up this one.

Yum-tastic!! Used a pre-cooked pouch of puy lentils and bunged them in at the same time as suggested on the recipe so they were lovely and soft, so were the sausages. All the red wine we had in the kitchen had gone sour (!!) so used the equivalent quantity of beef stock, a splash of Worcester sauce and a little tomato puree. Served it with mashed potato. Was lush.

Had some lentils left over so decided to cook this. Seemed a bit of a simple recipe as I was cooking it and it didn't look great on the plate bit of a mushy dog's dinner ... but tasted absolutely delicious, really hearty and warming with strong sausage taste! Used good quality sausages and was worth it. Will definitely become a firm favourite!

Have made this a couple of times- once with the wine for husband and I and once with just stock so our 3 year old could have it. We loved it equally both times (used tesco finest Lincolnshire sausages which seem to combine nicely with the earthy taste of the puy lentils).We used a pouch of puy lentils so the cooking time works perfectly for the sauce to reduce down.Our toddler loved it and demolished the whole lot!Definitely a winner in our house!

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